Easy pork sauté

Total Time
20 min
5 min
15 min
The French word sauté means to jump or bounce, which refers to stirring ingredients as they cook, but it is also a reference to a specific type of straight-sided pan designed to help meat develop a rich brown exterior and allow liquids to easily reduce after deglazing, as in this recipe. Pounding the pork tenderizes it and creates more surface area for browning as the meat quickly cooks. Grapefruit adds acidity and a touch of sweetness while walnuts add pleasing crunch to this meal. Because everything is cooked in the same pan, clean up is a cinch.


Uncooked lean and fat pork loin

1 pound(s), 4 (1/4 pounds) trimmed of fat

Table salt

1 tsp

Black pepper

tsp, fresh;u ground or to taste

Chopped walnuts

3 Tbsp


2 cup(s), chopped, fresh, or frozen florets, thawed

White wine

¼ cup(s), or dry vermouth


1 large, sectioned


  1. Place the pork chops between sheets of wax paper. Pound them to 1⁄4-inch thickness using the smooth side of a meat mallet or the bottom of a heavy, large saucepan. Season the chops with the salt and pepper; set aside.
  2. Toast the walnut pieces in a 12-inch nonstick skillet set over medium heat, stirring often, about 4 minutes. Transfer the walnuts to a plate and set aside.
  3. Spray the skillet with nonstick spray and return it to medium heat. Add the pork chops and cook until brown and cooked through, about 2 minutes on each side. Transfer them to the plate with the walnuts.
  4. Add the broccoli and wine to the skillet; cover and steam until crisp-tender, about 5 minutes. Add the grapefruit sections and the pork, walnuts, and any accumulated juices to the skillet. Cook until heated through, about 1 minute. Yields 1 chop with 1⁄2 cup vegetables and sauce per serving.


To section a grapefruit, cut it in half crosswise and then use a grapefruit spoon or serrated knife to release the small citrus segments from the fruit.